It’s time to get saucy here…and by that I mean Lemon Self Saucing Pudding!
The pudding that is so easy to make AND comes with its very own topping. Want to know one of the best parts? The ingredient list is short and you only need one bowl. Ok so that’s 2 of the best parts 😀
Let’s jump into this recipe!
A self saucing pudding is made when the liquid is carefully poured over the top of an uncooked pudding in a deep sided dish. Once it’s placed in the oven and starts to cook, the liquid slowly moves to the bottom of the dish, creating a super moist pudding with a thickened sauce ready to eat. Baking is awesome, right?!
Cooking tip: The best way to pour the liquid over the top of your uncooked pudding, without leaving any dents and holes, is to pour it over the back of a large metal spoon. This stops the pour from directly hitting the top of your pudding, instead creating more of a soft waterfall effect that isn’t going to damage the mixture.
If you have a huge stack of lemons currently sitting in your kitchen and want some inspiration, check out all of these other lemon recipes.
- - 1 cup (165g) plain all-purpose flour
- - ¼ cup (50g) Natvia
- - Zest of 1 lemon (6g)
- - 2 teaspoons (10g) baking powder
- - 3 tablespoons (45g) coconut oil, melted
- - ½ teaspoon (4mL) vanilla extract
- - ½ cup (125mL) almond milk
- - ¼ cup (50g) Natvia
- - 1 cup (240mL) boiling water
- - ½ cup (125mL) fresh lemon juice
- Preheat the oven to 180°C/355°F fan forced. Grease a 24cm / 9.5 inch deep dish pie tin.
- Make the pudding. In a medium sized bowl, mix together the flour, Natvia, lemon zest and baking powder. Pour in the coconut oil and mix to combine. Add the vanilla extract and almond milk and stir until just combined. Do not over mix. Evenly spread into the greased pin tin.
- Make the topping. Sprinkle the Natvia evenly over the top of the pudding. Mix together the boiling water and lemon juice in a jug. Carefully pour the liquid over the back of a large metal spoon to cover the top of the pudding. Bake for 30-35 minutes or until pudding bounces back when gently pressed in the centre. Leave to cool for 10 minutes before serving.
- Serve plain or with your favourite vegan ice cream.
Recipe adapted from The Vegan Pantry.